The physiological development of laboratory rats fed with a typical indigenous tortilla diet was studied for two generations. The experiment compared casein control diet and five different types of diets: (1) a diet of tortillas obtained from fresh masa (FM); (2) regular tortillas produced from enriched dry masa flour containing vitamins B1, B2, niacin, folic acid, and the microminerals iron and zinc (REDMF); (3) tortillas produced from enriched dry masa flour fortified with 6% defatted soybean meal (FEDMF); (4) tortillas produced from enriched quality protein maize flour (EQPM); and (5) and, tortillas produced from enriched quality protein maize flour fortified with 3% defatted soybean meal (FEQPM). The growth of rats fed FEDMF and FEQPM diets was significantly higher (P < 0.05) in both generations than their counterparts fed EQPM, REDMF, or FM diet. Animals fed quality protein maize (QPM) tortilla had the highest protein digestibility, but the FEQPM and FEDMF diets had the highest biological value (BV), net protein utilization (NPU), and protein-digestibility-corrected EAA scores (PDCEAAS). The difference among treatments was more evident in the second-generation rats. The pregnancy rate, number of newborns/litter, litter weight, and newborn survival rate was also higher for rats fed FEDMF, EQPM, and FEQPM diets than their counterparts fed REDMF and FM.

The brain development and performance of rats fed throughout two generations with an indigenous maize tortilla-based diet was studied. The experiment compared casein control with five different diets produced from: regular fresh masa; regular, enriched dry masa flour containing thiamin, riboflavin, niacin, folic acid, Fe and Zn (REDMF); dry masa flour fortified with 60g/kg defatted soyabean meal and enriched (FEDMF); enriched quality protein maize (QPM) flour (EQPM); QPM flour fortified with 30g/kg defatted soyabean meal and enriched (FEQPM). In both generations, brain and cerebellum weights and myelin concentration were significantly higher (P,0·05) in rats fed the FEDMF and FEQPM diets. There was no significant difference (P. 0·05) in brain DNA in first-generation rats; however, second-generation rats fed FEDMF, EQPM and FEQPM tortillas had higher cerebral DNA, neuron size and brain activity as estimated by the RNA:DNA ratio. Short-term and long-term memory performance in the Morris maze improved (P,0·05) among rats fed the FEDMF, FEQPM and EQPM diets. Second-generation rats fed the FEDMF and FEQPM diets had a superior (P,0·05) working memory and learning performance. The utilisation of regular or QPM tortillas enriched with selected micronutrients and fortified with soyabean is highly recommended to assure adequate brain development. The high lysine -tryptophan QPM made it possible to save half of the soyabean flour without sacrificing the nutritional value of soyabean-fortified tortillas.Maize tortillas: Brain development: Quality protein maize: Soyabean meal: Enrichment and fortification: Morris maze

Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%-40% moisture contents and extruded in the range 90-130 • C and at screw speeds in the range 200-360 rpm. The extrudates were stored at 4 • C for 120 h and then at room temperature. The water absorption, solubility index, RS content, viscoelastic, thermal, and microstructural properties of the extrudates were evaluated before and after storage. The extrusion temperature and moisture content significantly affected the physicochemical properties of the extrudates before and after storage. The RS content increased with increasing moisture content and extrusion temperature, and the viscoelastic and thermal properties showed related behaviors. Microscopic analysis showed that extrusion cooking damaged the native starch structure, producing gelatinization and retrogradation and forming RS. The starch containing 35% moisture and extruded at 120 • C and 320 rpm produced the most RS (1.13 g/100 g) after to storage at low temperature. Although the RS formation was low, the results suggest that extrusion cooking could be advantageous for RS production and application in the food industry since it is a pollution less, continuous process requiring only a short residence time.